![]() They are used here for identification purposes only. ![]() Names, brands, and logos appearing on this website are trademarks of their respective companies. Cooking Cole Cooks: German Sauerbraten Recipe Updated On DecemCooking German food is something I love but do not eat that often. Untitled Document Home | Directory | Cooking | Wurst | Cheese | Bread | Sweets | Beer | Wine | Holidays | Oktoberfest | Recipes | About Us Meat was preserved in red wine to be transported to the many Roman settlements and cities. The origins of Sauerbraten date back over 2000 years to the time of the Romans. If you don't care for potato dumplings, Sauerbraten also goes very well with Spätzle, potato pancakes ( Kartoffelpuffer or Reibekuchen), and boiled potatoes. Sauerbraten is traditionally served with potato dumplings ( Klöße or Knödel), red cabbage, and apple sauce. The longer the meat is able to marinade, the softer and more flavorful it will become. What is S auerbraten It's basically a tangy marinated German pot roast, a wonderful Sunday dinner and a special comfort food. The marinade serves both as a flavoring agent and as a tenderizer. Bring on the Lederhosen ( Skip to recipe) Being German, I should have a decent recipe for Sauerbraten on this site, shouldn't I It's time to rectify that omission. Also, Sauerbraten should be very tender and soft. Place the onions, carrots, garlic, vinegar, wine, water, salt, peppercorns, sugar, rosemary, thyme, cloves, and bay leaves into a large pot or Dutch oven. In some variations, such as the Rheinischer Sauerbraten, the sauce has a slightly sweet flavor. However, it is served with a complementing sauce that balances this out nicely. Variations also include Sauerbraten of pork (known as Pepse) and turkey.Ĭommon spices of the marinade include mustard seeds, pepper, dill, coriander, bay leaves, allspice, juniper berries, basil, caraway seeds, cloves, cinnamon, and taragon.Īs the name suggests, Sauerbraten has a slightly sour flavor. However, today beef or venison is most often used. Historically, horse meat was used to make Sauerbraten. Use a large (5-6 quart) pot with a lid to cook the roast and veggies after browning in a large skillet. Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Strain the marinade, discarding the onion and spices and reserving the liquid. Unique to the Rheinischer Sauerbraten is that it is served with a a slightly sweet sauce made with raisins. Rheinischer Sauerbraten, a specialty of Rhineland-Palatinate ( Rheinland Pfalz) and North Rhine-Westphalia ( Nordrhein-Westfalen), is the most well known version. There are several regional variations of the Sauerbraten, differing mainly by ingredients of the marinade. ![]() Marinating the meet acts as a tenderizer, resulting in tender, soft, juicy meat. ![]() It is a roast (usually of beef or venison) that has been marinated for 3 to 4 days in a marinade of vinegar, wine, vegetables, and various spices. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Arrange meat on a heated plater and pour extra sauce over it.Sauerbraten is a favorite dish throughout Germany and is served in most German restaurants throughout the U.S. Slice meat in 1/4 inch slices add to hot gravy. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Add the meat to the pot and brown well on all sides, 20 to 25 minutes total. In a small bowl mix sour cream with flour. Heat the butter and oil in a large Dutch oven or other braising pot over medium heat. Strain the cooking juices into a large saucepan. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. In a Dutch oven brown the meat on all sides in hot vegetable oil. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Pour white vinegar and cider vinegar over the meat chill, covered, for 4 days. Add onions, peppercorns, cloves, and bay leaf. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. Place the beef roast in a deep ceramic or glass bowl. Season beef liberally with salt in large bowl.
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